Sheet Pan Chicken Fajitas

Juicy chicken strips, colorful bell peppers, and onions roasted together on a single pan for a quick and vibrant Tex-Mex meal. Perfect for busy weeknights and easily customizable.

This recipe has become a staple in my house because it combines ease and flavor so well. It also lets me customize toppings for everyone.

Ingredients

• Chicken: 1.5 lbs (680 g) boneless skinless chicken breasts cut into thin strips
• Vegetables: 2 bell peppers (red yellow or green) sliced into strips 1 large red onion sliced into strips
• Marinade & Spices: 3 tbsp olive oil 2 tsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried oregano 1/4 tsp cayenne pepper (optional for heat) 1 tsp salt 1/2 tsp black pepper Juice of 1 lime
• To Serve: 8 small flour or corn tortillas Fresh cilantro chopped Lime wedges Sour cream salsa guacamole (optional)

Instructions

Preheat Oven:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Prepare Marinade:

In a large bowl whisk together olive oil chili powder cumin smoked paprika garlic powder onion powder oregano cayenne pepper salt pepper and lime juice.

Mix Ingredients:

Add the chicken strips bell peppers and onion to the bowl. Toss until everything is evenly coated with the marinade.

Arrange on Pan:

Spread the chicken and vegetables evenly on the prepared sheet pan in a single layer.

Roast:

Roast in the oven for 2025 minutes stirring halfway through until the chicken is cooked through and the vegetables are tender and slightly charred.

Warm Tortillas:

Warm the tortillas in a dry skillet or microwave.

Serve:

Serve the chicken and vegetables in tortillas. Top with cilantro lime juice and your choice of sour cream salsa or guacamole.

Pin It

My family loves gathering around the table to build their own fajitas, making every meal interactive and fun.

Notes

For extra flavor marinate the chicken and vegetables for up to 2 hours in the refrigerator before roasting. Use boneless skinless chicken thighs for juicier fajitas. For a low-carb option serve over lettuce leaves or cauliflower rice. Pair with a light Mexican lager or a classic margarita.

Required Tools

Large sheet pan Mixing bowl Knife and cutting board Tongs or spatula

Allergen Information

Contains Wheat (if using flour tortillas) Dairy (if using sour cream). To make gluten-free use corn tortillas. Always check processed ingredient labels for hidden allergens.

Pin It

These sheet pan chicken fajitas are a quick flavorful meal perfect for any night of the week.

Questions About This Recipe

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs work well; thighs offer extra juiciness.

→ Can vegetables be customized?

Yes, bell peppers and onions are traditional, but you can add zucchini or mushrooms for variety.

→ How do I achieve a smoky flavor?

Use smoked paprika in the spice blend and roast until vegetables develop slight char marks.

→ Is marinating necessary?

While optional, marinating for up to 2 hours enhances depth of flavor and tenderness.

→ What are suitable serving ideas?

Serve with warm corn or flour tortillas, fresh cilantro, lime wedges, and sides like salsa or guacamole.